Classic Lasagna

THE BAYOU BELLE · SUNDAY SUPPER

Classic Lasagna — Sunday Supper

I love my lasagna saucy, creamy and generously covered in mozzarella. No dry lasagna around here! Grab a deep dish, build those layers, and spread that cheese with love.

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THE BAYOU BELLE · RECIPE CARD

Classic Lasagna — Sunday Supper

Deep 9×13-inch dish · Oven 375°F · Oven-ready noodles

Ingredients

Beef & tomato sauce

• 2 pounds ground beef
• 1½ cups diced onion
• ½ cup diced celery
• 1 cup diced bell pepper
• 2 tablespoons garlic powder
• 4 tablespoons basil
• 1 tablespoon ground oregano
• 1 teaspoon ground thyme
• 1 tablespoon salt
• 1 tablespoon pepper
• 4 tablespoons sugar
• 28 ounces DeLallo crushed tomatoes
• 28 ounces DeLallo whole tomatoes

Creamy ricotta filling

• 3 pounds ricotta
• 2 eggs
• 2 tablespoons salt
• 1 teaspoon pepper
• 1 cup Parmesan

Layers & topping

• Oven-ready lasagna noodles, approximately 1 package; adjust to the dish and number of layers. Do not boil.
• Mozzarella, enough to generously cover the top — spread with love!

Directions

1. Get ready. Preheat the oven to 375°F. Use a deep 9×13-inch baking dish and oven-ready noodles; no boiling first.
2. Start the sauce. In a large sauté pan, start browning the ground beef. Add the onion, celery and bell pepper. Cook until the vegetables soften and the beef is browned.
3. Season it. Stir in the garlic powder, basil, oregano, thyme, 1 tablespoon salt, 1 tablespoon pepper and sugar.
4. Add the tomatoes. Add the crushed and whole tomatoes. Simmer until the tomatoes soften enough to crush with the back of a wooden spoon. Set the sauce aside and allow it to cool.
5. Make the creamy filling. Mix the ricotta, eggs, Parmesan, 2 tablespoons salt and 1 teaspoon pepper in a bowl.
6. Build your layers. Spread sauce on the bottom of the dish. Add noodles, ricotta filling and sauce. Repeat to fit the dish, finishing with noodles and a generous layer of sauce. Adjust the noodles and number of layers to your pan.
7. Cover & bake. Cover with foil and bake for approximately 1 hour.
8. Spread with love! Remove the foil and generously cover the top with mozzarella. Return to the oven uncovered until the mozzarella melts and the center reaches 165°F, checked with a food thermometer.
9. Give it a rest. Rest for approximately 10 minutes before slicing.

Food-safety guidance

Cook this meat casserole to 165°F in the center, checked with a food thermometer. Melted cheese alone is not the safety check. Seasoning is personal; the safe temperature is not.

Source: FoodSafety.gov safe minimum internal temperatures

A Little More, A Little Less

Around here, recipes are guidelines, not gospel. I taste as I cook, adjust as I go, and add a little more of whatever makes me happy. You should, too! Start with the recipe, trust your taste buds, and make it your own.